By Tom // Posted 10 August, 2009 in: Food + Drink, Recipes
Summer weather of the unbearable sort finally arrived last weekend to the Twin Cities and left me craving light, fresh flavors. Hence, fish tacos! Here’s the recipe if you are so inclined.
- Filet of a fish of your choice; our’s was cod
- A few eggs
- 1 cup cornmeal
- A handful of parsley, minced
- Green onion, minced
- 2 T paprika
- 1 t cayenne
- Salt and black pepper
- Oil for frying
Cut the fish into pieces of approximately equal size. What size? That depends on your preference and your fish. I managed to get pretty even 4″x1″x½” pieces. Prepare a breading station: fill one wide, shallow vessel with flour and season with salt and pepper. Prepare another with beaten egg. In a third, place the combination of cornmeal, a 1/2 cup of flour, the parsley, the green onion, the paprika, the cayenne, and a little pepper.
Now you are ready to bread the fish. Observe a strict “wet hand, dry hand” regime: designate which hand is wet hand and which hand is dry hand and don’t deviate from them for a second so help you God. Take your wet hand and pick up a piece or two of fish and drop it in the seasoned flour. Use your dry hand to splash a little flour over the exposed pieces of fish flesh so as to avoid any “wet” contamination. Toss the fish around to make sure it is well-coated in flour, shake off the excess, and deposit it in the egg wash using your dry hand, avoiding getting any egg on said hand. Use your wet hand to coat the fish in egg, and after shaking off the excess drop it in the cornmeal mixture. Use your dry hand to move the fish around (being careful not to get it wet!) in the cornmeal and then put it on a tray. Repeat until all the fish is breaded.
Heat enough oil that the fish pieces can float freely in a high-sided frying pan or dutch oven to 350°F. Add a few pieces of fish at a time to the oil. The fish pieces will float when they are done, although it might be a good idea to allow a little extra time for browning. Remove the fish from the oil with tongs or a slotted spoon on to paper towels and proceed with frying the rest of the fish.
Sour Cream Sauce:
The idea here was kind of to make a Mexican-style tartar sauce but I pretty quickly started just throwing the things I had from the farmers’ market into some sour cream.
- Kernels from one ear of corn, uncooked
- Roma tomato, diced
- Jalapeño, minced
- 1 clove of garlic, minced or pressed through a garlic press
- 1/3 c sour cream
Mix together the first five ingredients, then use milk to thin the sauce to the consistency you like. For whatever reason, I like thin sour cream (perhaps it mixes better with the other taco ingredients instead of sitting aloof in a pile on top). Add salt until you can taste everything.
This is a perfect place to use any pickled cabbage you have sitting around.
Serve with warm corn tortillas.